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Table 6 Properties of fermented skimmed milk

From: Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

StrainProtein, %Whey protein, %Lactose, %Solids, %pHTTA. mlWHCa, %Syneresis, g water/100 g yoghurtDynamic viscosity, sec
AG14.1 ± 0.083.0 ± 0.114.5 ± 0.078.8 ± 0.113.7 ± 0.081.0 ± 0.0136 ± 4.222 ± 2.96.6 ± 0.17
AG84.2 ± 0.103.1 ± 0.084.5 ± 0.119.4 ± 0.143.7 ± 0.081.1 ± 0.0237 ± 1.6019 ± 1.57.1 ± 0.09
AG94.2 ± 0.083.0 ± 0.114.5 ± 0.089.4 ± 0.203.7 ± 0.201.0 ± 0.0235 ± 2.8824 ± 3.57.8 ± 0.28
AG104.1 ± 0.083.1 ± 0.084.6 ± 0.049.5 ± 0.173.6 ± 0.081.1 ± 0.0236 ± 2.8819 ± 4.27.1 ± 0.17
AG154.1 ± 0.103.1 ± 0.064.4 ± 0.149.7 ± 0.073.9 ± 0.131.0 ± 0.0237 ± 3.4824 ± 3.16.0 ± 0.22
AG164.2 ± 0.103.0 ± 0.064.5 ± 0.109.1 ± 0.093.9 ± 0.081.0 ± 0.0134 ± 2.1124 ± 2.16.6 ± 0.11
Yogurt4.2 ± 0.223.1 ± 0.044.5 ± 0.1111.1 ± 0.113.9 ± 0.210.9 ± 0.0239 ± 3.4823 ± 3.57.2 ± 0.17
Milk4.2 ± 0.094.7 ± 0.088.7 ± 0.1736.7 ± 0.100.2 ± 0.01
  1. aWHC Water holding capacity